International Food Solutions is receiving a grant to help redevelop and expand a vacant building in Cleveland into a plant with the capacity to process 60 million pounds of poultry.
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As a whole, numbers have remained low in the state and no cases were reported in April.
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USDA stresses that high path avian influenza is not an immediate public health concern and urges all poultry producers to practice and reinforce biosecurity measures on their property.
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When restaurants started closing their doors because of COVID-19 in March, Tom Hertzfeld scrambled to find homes for many of…
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Ohio Poultry Association (OPA) is sharing its top five tips for preparing the perfect Thanksgiving turkey and offering signature recipes using…
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Andy Hollenback knows what it is like to straddle the fence between life on the farm and life in an…
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This recipe uses butter for sautéing and to finish a rich sauce. It’s a classic Indian dish that takes almost less time to make than the accompanying rice. Spice it up, or not, with green chile peppers. By the way, this dish gets better with time. Make it up to two days ahead, refresh with more pepper and cilantro, if needed, and dig in.
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Sauteing is a basic cooking technique that’s important to many recipes. It relies on fat and high heat to cook food quickly. Oil, plus butter, are keys to success—vegetable oil because it has a high smoke point and butter because it adds great flavor.
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